Serves 4, takes under 15 minutes, adapted from Bobby Flay’s Bar American.  We like to use Virginia Country Ham.  

  • 1/4 lb   baby arugula
  • 5 fresh figs, preferably Black Mission, quartered
  • kosher salt and black pepper
  • 1/4 lb country ham or proscuitto, sliced very thin
  • 1/2 cup pecan halves, toasted
  • 2 green onions, thinly sliced
  • 4 slices country bread, grilled (sliced about 1/2-inch thick)
  • 1/2 cup ricotta cheese

Molasses-Mustard Dressing

  • 3  tablespoons fig molasses
  • 2  tablespoons water
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1  teaspoon honey
  • 1/2 teaspoon French sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup canola oil


1 Prepare the Molasses-Mustard Dressing.  Combine all ingredients except the canola oil in a medium bowl and whisk together.  Slowly whisk in the canola oil until completely blended.
2 Put the arugula and figs in a large bowl.  Add half of the  dressing with the salt and pepper and toss gently.
3 Divide the greens and figs among four large plates.  Place a slice or two of ham on each plate.  Drizzle with dressing  and garnish with pecans  and green onions.
4 Top bread with ricotta and serve with salad.